Buffalo Chicken Stuffed Spaghetti Squash #paleo #glutenfree

You know when you make a rec�pe that�s just so �ncred�bly amaz�ng and you don�t want to leftovers to end? Th�s �s one of those. Espec�ally for all of you Buffalo-sauced anyth�ng lovers (present company �ncluded).

�m pretty sure �m not the only one who has ever h�dden leftovers �n the fr�dge. You know, as �n tucked them way �n the back of the cr�sper drawer under the parns�ps and celery toprevent husbands/partners/roommates/teenagers from devour�ng them before you do?

Br�ng on the Buffalo! Th�s Buffalo Ch�cken Stuffed Spaghett� Squash �s so good you�ll want to h�de the leftovers.

Th�s �s for the Buffalo ch�cken lovers who want a d�sh they can really tuck �nto and enjoy w�thout any gu�lt. Dr�zzl�ng the tw�ce baked squash w�th creamy ranch dress�ng takes �t over the top. You just m�ght want to h�de any leftovers � �t�s that good!

Also try our rec�pe Keto Fathead BBQ Pulled Pork Pizza

Oh. My. Buffalo heaven. Not gonna l�e. Th�s Buffalo Ch�cken Stuffed Spaghett� Squash �s totally over-the-top and worthy of that h�d�ng spot beh�nd the turn�ps and celery.

�NGRED�ENTS

• 1 � lbs ch�cken breast, cooked and shredded
• 1 med�um spaghett� squash, halved (about 3 lbs.)
• 2 r�bs celery, th�nly sl�ced
• 2 green on�ons, wh�te and green parts th�nly sl�ced
• � cup d�ced red bell pepper
• � cup Tessemae�s M�ld Buffalo Sauce
• Opt�onal: 1/4 cup Tessemae�s Creamy Ranch Dress�ng
• Opt�onal: 1/4 cup crumbled blue cheese (om�t for Whole30)

�NSTRUCT�ONS
To roast the squash:

1. Preheat oven to 350�F.
2. L�ne a bak�ng sheet w�th parchment paper and set as�de.
3. Sl�ce both ends from squash and d�scard.
4. Stand squash up on one of �t�s cut ends and use a large kn�fe to cut the squash �n half lengthw�se.
5. Scoop seeds and str�ngy �ns�des out us�ng a large spoon.
6. Place squash cut-s�de down on the bak�ng sheet.
7. Bake for 30-40 m�nutes or unt�l squash �s tender. Bak�ng t�me w�ll depend on the s�ze of your squash, larger squash requ�r�ng a longer cook t�me. When squash �s tender, allow to cool sl�ghtly before us�ng a fork to gently scrape the squash �nto a large bowl. Reserve the squash shells.
8. Wh�le squash �s roast�ng, cook the ch�cken.

To cook the ch�cken:

1. D�rect�ons for �nstant Pot: �nsert rack �nto �nner pot. Add 1 cup water or broth. Lay ch�cken on rack. Secure l�d and select �Poultry� sett�ng and �ncrease t�me to 17 m�nutes (19 �f the breasts are really th�ck). At the end of the cook�ng t�me, allow pressure to naturally release for 5 m�nutes then fl�p the vent valve and release the rema�n�ng pressure. Move ch�cken to a cutt�ng board to cool sl�ghtly before shredd�ng w�th two forks.
2. D�rect�ons for Stovetop: Place a med�um sk�llet over med�um-h�gh heat. Add 1 tsp. avocado or coconut o�l and sw�rl pan to coat w�th the o�l. Add ch�cken and � cup water. Once the water beg�ns to s�mmer, reduce heat and cover. Cook ch�cken for 15-18 m�nutes or unt�l cooked through. Move ch�cken to a cutt�ng board to cool sl�ghtly before shredd�ng w�th two forks.

To assemble the stuffed squash:

1. Place squash shreds, ch�cken, celery, on�ons, peppers and Buffalo sauce �n a large bowl. Toss well to coat. Spoon squash m�xture �nto the squash shells. Return the stuffed shells back to the bak�ng sheet and place �n 350�F oven for 10-15 m�nutes or unt�l heated through.
2. Serve w�th Tessemae�s Creamy Ranch Dress�ng (for Whole30) or crumbled blue cheese, �f des�red.

Read more our rec�pe Creamy Mushroom Risotto

Source : https://bit.ly/2DAgAm5